Articles Tagged with ''TIC Gums''

TIC Gums’ new Dairyblend YG AG helps stabilize spoonable yogurts, drinkable yogurts and smoothies.

TIC Gums now offers a video series to help food and beverage manufacturers explain to their customers what gums are, where they come from and why they are used. The new “The Basics of Food Gums” videos also support the clear label trend for transparency—about what is in consumers’ food and where ingredients are sourced.

TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level. Meanwhile, it will provide cost-in-use savings and an answer to a shifting agar market.

Fortified instant beverages continue to grow in popularity due to ease-of-use and perceived nutritional benefits. As this market grows, there also are more consumers who expect an enhanced sensory experience.

Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.